Preparation

2. Combine the lemon zest
and juice, thyme, olive oil,
salt, and pepper in a large
bowl. Add the drumsticks
and toss to coat. Cover and refrigerate for 2 to 4 hours, or overnight.

3. Preheat the oven to 375°F.

4. Arrange the drumsticks in a shallow
roasting dish to fit (use two
dishes to avoid crowding). Pour any
marinade over the chicken and bake,
basting occasionally, until the drumsticks
are cooked through and golden
brown, about 1 1/4 hours.

5. If the drumsticks have not browned
enough, place them under the broiler, 4
inches from the heat source, for 2 to 3
minutes on each side or until browned,
watching carefully.

6. Spoon the orzo or rice on a platter
and arrange the drumsticks on top. Pour the chicken pan juices into a
small saucepan and cook over medium-high heat until thickened. Pour
over the chicken and sprinkle with parsley. Serve immediately.